Instructions
Follow the steps and taste along the way.
Prepare the salad
Cut the cucumber into thin slices. Toss it with 5 ml of the lemon juice, the honey, half of the mint, the salt, and the black pepper. Set it aside to marinate while you cook the cheese and peaches.
Cut the cheese and peaches
Cut the halloumi into 16 roughly equal cubes. Halve the peaches, remove the pits, and cut them into 16 thick wedges so they do not fall apart while cooking.
Grill the halloumi and peaches
Heat a grill pan or heavy non-stick pan over medium-high heat. Brush the surface with 5 ml of the oil. Cook the halloumi for about 2 minutes on each side, until golden grill marks appear. Remove it, then cook the peaches for about 1 to 2 minutes on each side; they should soften on the surface but hold their shape.
Finish and serve
Thread the halloumi and peaches alternately onto short skewers, or arrange them loosely on plates. Drizzle the remaining 5 ml of oil and 15 ml of lemon juice over the grilled pieces, sprinkle with the remaining mint, and serve immediately with the cucumber salad. Halloumi is salty on its own, so do not add any more salt to the dish.
